Various embodiments disclosed herein pertain to methods and apparatus for agitation of stored beverage containers to enhance the flavor of the beverage. Embodiments disclosed herein include devices that permit rotation of a beverage container supported by a weight sensor, and also rotation of one or more beverage containers in a stack. Also disclosed are devices for pivoting a container back and forth to create internal sloshing. Also disclosed are devices that permit agitation of a smaller beverage container stacked on top of a larger beverage container.

A method for preparing solid microcapsules, comprising the steps of adding under agitation a composition C1 comprising at least one active material to a cross-linkable liquid composition C2, the active material is not an additive to be used in the lubricant, fuel or bitumen industries, drilling sludges or muds, or oil exploration/production, compositions C1 and C2 being immiscible with each other. A first emulsion is obtained comprising droplets of composition C1 dispersed in composition C2, adding under agitation the first emulsion to a liquid composition C3, composition C3 and composition C2 being immiscible with each other, to obtain a second emulsion comprising droplets dispersed in composition C3. Loading the second emulsion in a mixer which applies a homogeneous controlled shear rate to said second emulsion, said shear rate being from 1 000 s-1 to 100 000 s-1, to obtain a third emulsion comprising droplets dispersed in composition C3, and cross-linking the droplets so that solid microcapsules dispersed in composition C3 are obtained.

A roasting drum has a main body and at least one opening formed through the main body. The main body has a first end, a second end opposite the first end, and multiple drums. The multiple drums are mounted around one another in sequence, are fastened to one another, and communicate with one another. Each one of the multiple drums has a blending blade formed on an inner surface of the drum. The blending blade is spiral and extends from the first end toward the second end. The blending blade of one of the multiple drums twists along a clockwise direction from the first end toward the second end. The blending blade of another one of the multiple drums that is mounted around the drum twists along a counter-clockwise direction from the first end toward the second end.

A roasting drum has a main body and at least one opening formed through the main body. The main body has a first end, a second end opposite the first end, and multiple drums. The multiple drums are mounted around one another in sequence, are fastened to one another, and communicate with one another. Each one of the multiple drums has a blending blade formed on an inner surface of the drum. The blending blade is spiral and extends from the first end toward the second end. The blending blade of one of the multiple drums twists along a clockwise direction from the first end toward the second end. The blending blade of another one of the multiple drums that is mounted around the drum twists along a counter-clockwise direction from the first end toward the second end.

A method for preparing solid microcapsules, comprising the steps of adding under agitation a composition C1 comprising at least one active material to a cross-linkable liquid composition C2, the active material is not an additive to be used in the lubricant, fuel or bitumen industries, drilling sludges or muds, or oil exploration/production, compositions C1 and C2 being immiscible with each other. A first emulsion is obtained comprising droplets of composition C1 dispersed in composition C2, adding under agitation the first emulsion to a liquid composition C3, composition C3 and composition C2 being immiscible with each other, to obtain a second emulsion comprising droplets dispersed in composition C3. Loading the second emulsion in a mixer which applies a homogeneous controlled shear rate to said second emulsion, said shear rate being from 1 000 s-1 to 100 000 s-1, to obtain a third emulsion comprising droplets dispersed in composition C3, and cross-linking the droplets so that solid microcapsules dispersed in composition C3 are obtained.